Banana goulash

Ingredients for 4 servings:

• 4 large onions
• 500 g pork neck
• 1 large can of Italian tomatoes (800 g)
• 4 banana(s), still slightly green, ripe, overcooked too quickly
• 2 cloves garlic
• 2 tsp, heaped curry
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pork neck goulash with tomatoes and bananas

Roughly trim the fat from the pork neck and cut into cubes. Dice the onions. Finely dice the garlic. In a sufficiently large pot, sear the pork neck in olive oil. Add the onions and garlic and fry. Now season with salt, pepper, and curry powder, and briefly sauté with the lid on. Then add the can of tomatoes and cook in the covered pot over low heat for 45 minutes. Peel the bananas, cut them into pieces about 2 cm in size, add them to the pot, and stir in. Cook the whole thing for another 10-15 minutes. This goes best with a fresh baguette and a cold beer. The banana goulash tastes almost even better the next day.